Famous tourist attractions not to be missed when visiting Can Tho include: Ninh Kieu Wharf, Cai Rang Floating Market – the busiest market in the West, Tay Do Night Market, Binh Thuy Ancient House… The tourism strength of Bac Lieu is eco-tourism, sea tourism with unique natural landscapes such as bird garden, longan garden… Dong Thap province has many tourist attractions and historical sites, including 1 national monument, especially Go Thap relic site, there are 12 national historical and cultural relics and 49 provincial relics. An Giang has some typical landscapes such as: That Son (Seven Mountains), Tra Su Melaleuca Forest, Bung Binh Thien, Thoai Son Lake, Gieng Islet (Cho Moi)… Referring to Ben Tre is referring to the green coconut land, Ben Tre coconut also makes specialties that captivate diners. Famous specialties such as: coconut candy, coconut worms, coconut mouse, fried snails with coconut milk, banana chips, coconut wine or the famous My Long rice paper craft village, the famous Son Doc puff pastry. This land has the folk jokes of Uncle Ba Phi full of legends. The quite famous specialties in Ca Mau such as U Minh snakehead fish sauce, Rach Goc Ba Khac, Bai Boi blood cockles, etc. In addition, U Minh Melaleuca forest, Floating market are also tourist attractions when visiting Ca Mau. .

The 1880 restaurant, located in Robertson Quay (Singapore), has officially put on the menu serving three sample dishes, made from chicken … cultured in the laboratory. With an average selling price of about 23 USD, diners will experience the unique flavors of dumplings with chicken with crispy sesame sauce and green onions, phyllo puff pastry with pureed chicken and black beans, or crispy waffles with chicken, spices and hot sauces. Although the price is relatively high, but the three items mentioned above are highly appreciated by customers for their similarity in quality, taste and structure of each muscle muscle. After all, Josh Tetrick – founder and CEO of Eat Just has succeeded in turning the idea into reality. The way to grow cells in a lab to produce chicken is different from using plant proteins to make a product. Because plant proteins are similar in taste to taste, but plant proteins differ markedly on the cellular level. Another convincing point, nutrients that are not synthesized by cells such as iron, vitamin B12 … will be added in the culture medium to create products with nutritional value equivalent to slaughter animal meat. . Singapore has been at the forefront of technology adoption, with the aim of completely transforming the food system, to replace traditional agriculture, and to develop the industry in a more sustainable and humane way. It was also the first country in the world to license the commercialization of laboratory-grown meat. “This will help us say no to deforestation, nor do we need to relocate the habitat of animals or use any antibiotic in livestock. The cooperation with the restaurant 1880 is a historic step, before the dishes are served in Europe, America, or other countries around the world “, Josh Tetrick confirmed. Singapore has been a hub for sustainable foods for many years, with a wide range of startups producing a wide range of goods, from seafood grown in the laboratory to dumplings. from tropical fruits instead of pork. The official licensing of three special chicken dishes is considered a historic landmark of cuisine with the hope of contributing to reducing the environmental damage caused by human agricultural production. Worldwide, there are now more than 20 companies testing the development of laboratory cultured chicken, beef, and fish products, in the hope of entering the slaughter meat substitute market, it is estimated. is worth up to $ 140 billion by 2029.

Deep fried pork skin with spicy Thai sauce is a snack not only addictive for women but also a special favorite dish of eyebrows. Sipping crunchy pieces of pork skin, spicy with a glass of beer, there is nothing better. Therefore, Xuan Kieu Kado (currently living in Japan) often makes this dish for her husband and children to sip on weekends which is both delicious and food safety and hygiene. Ms. Kieu shared that many people kept thinking about frying the pork skin, shivering, because this stage is very often exploded, fat shot, causing burns. Of course, Ms. Xuan Kieu revealed the secret to preventing pork skin from exploding when deep-frying is that it needs to be dried in the sun or in an oil-free fryer before frying. Let’s go to the kitchen to make pieces of pork skin that are crispy, salty, and spicy to sip. Resources Pig skin (pig’s skin) 1kg Salt 1 teaspoon Ginger a little Purple onion 1 bulb Vinegar eat 3 tablespoons Thai sauce Minced chili garlic a little (optional) Cooking oil 3 tablespoons Sweet and sour Thai chili sauce 1mc Chili sauce 1 tbsp Fish sauce 1 teaspoon Lemon juice 1 tbsp Chili powder 1 teaspoon Making Pig skin washed. Cut into a pan with water, vinegar, ginger, and boiled shallots. Pork skin was picked out and washed with cold water. Use a knife to slit (shallow) several times on the skin or use a fork to evenly ginseng. Cut the pork skin into small pieces to taste. (5cm x 6cm) Bring the skin to the sun Spread the cut pork skin on the nia and dry in the sun. If you have time. – If I want to do faster, I put the pig skin in the NCKD and dry for about 1:30 minutes with the temperature of 80 ° c. Or dry in an oil-free fryer Note: The pork skin must be hard and dry to be fried to swell like a puff cake. Fry with cooking oil, let the old boil oil, then add the pig’s skin and mix well to make the pig’s skin swell. When the pig’s skin is dry, you put it in the NCKD and fry it at 160 ~ 170 ° c for 10 ~ 20 minutes. Depending on the pig skin more or less. Make a sauce Minced chili garlic. – Get the pan on the stove to cook with garlic and chili oil in the aroma. – Put the other ingredients in turn and mix well. – Add crispy pork skin and mix well to absorb spices. Photo: Xuan Kieu Kado To keep the pork skin from getting sick, after cooling it off, you need to store it in a sealed plastic jar or bag